A simple margherita — tomato, mozzarella, basil — finished with a drizzle of Olé sriracha for garlicky heat.
Serves: 2 | Prep: 10 min | Cook: 12 min
Ingredients
- 1 pizza base (about 30 cm)
- ⅓ cup tomato passata
- Pinch of salt and dried oregano
- 125 g fresh mozzarella, torn
- Fresh basil leaves
- 1 tbsp extra virgin olive oil
- 2 tbsp The Flavorsmith Olé Sriracha
Method
- Heat the oven as hot as it goes (250°C or more) with a tray or stone inside.
- Season the passata with salt and oregano and spread thinly over the base.
- Dot over the mozzarella.
- Bake 10–12 minutes, until the crust is golden and the cheese bubbling.
- Top with basil, drizzle with olive oil and zigzag over the Olé.
Chef's tip: Pat fresh mozzarella dry with paper towels so the pizza doesn't go soggy.